Hearty Tuscan Bean & Cavalo Nero Stew with Garlic Sourdough Ciabatta
This is such a comforting and nourishing soup, perfect to help fuel your body through January and fight off any ailments that might come your way. Try and pack in as many vegetables and beans as possible to optimise nutrient intake. This is a great dish to make in bulk and eat throughout the week, whether you're working from home or heating it up at work!
Servings: 4 Time: 1 hour
Ingredients
3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely diced
1 large carrot, finely diced
1 small leek chopped
1 tsp dried oregano
1/2 tsp salt
large bunch of cavolo nero, torn into bite-size pieces
400g tin Italian chopped tomatoes (good quality eg Mutti)
400g tin cannellini beans
400g tin borlotti beans
small handful fresh basil leaves, chopped
600ml vegetable stock or bone broth
sourdough ciabatta
butter
1 garlic clove
Method
1. Heat the olive oil in a large heavy-bottomed pan over low-medium heat, then add the onion, garlic, celery, carrot, leek. Cook gently for 15 minutes to sweat the vegetables slowly. Add the dried oregano and salt and cook for another 5 minutes.
2. Pour in the chopped tomatoes and cook for a few minutes, before adding in the cavolo nero, beans, and half the basil leaves.
3. Finally, add the vegetable stock or broth and bring the soup to boil then reduce to a simmer for 30 minutes.
4. Slice and toast the sourdough ciabatta, then generously rub in the clove of garlic and drizzle with olive oil.
5. Serve in a soup bowl, top with ciabatta and enjoy!
